Salad with chicken, pineapple, cheese and mushrooms

0
757
Kitchen World
Calorie content 135.3 kcal
Portions 6 port.
Cooking time 35 minutes
Proteins * 8.1 gr.
Fats * 11.8 g
Carbohydrates* 6.9 gr.
Salad with chicken, pineapple, cheese and mushrooms

For lovers of simple and quick recipes, I would like to recommend an appetizing salad with chicken, pineapple, cheese and mushrooms. The salad turns out to be unusually tasty, juicy, festively bright and satisfying. The salad will appeal to everyone who loves a combination of sweet and salty.

Ingredients

Cooking process

step 1 out of 11
Open a can of canned champignons, drain the liquid. Peel the onions and chop with a knife. Heat a frying pan and brush with olive oil. Put chopped onions and canned mushrooms, salt and pepper, fry for a few minutes.
step 2 out of 11
Wash the chicken fillet, put in a saucepan and cover with water, salt. Put on fire and bring to a boil, remove the resulting foam with a slotted spoon. Reduce heat and simmer, covered, for 20 minutes. Cool the cooked meat and cut into medium-sized cubes.
step 3 out of 11
Open a jar of canned pineapple, drain the liquid.
step 4 out of 11
Place a split baking dish on the serving dish. Lay out the sliced ​​chicken fillet.
step 5 out of 11
Season with salt and coat with mayonnaise.
step 6 out of 11
Put the fried mushrooms with onions in the next layer, after cooling.
step 7 out of 11
Top with canned pineapples. Coat with mayonnaise.
step 8 out of 11
Boil chicken eggs in salted water, cool, peel, grate on a coarse grater, lay out in the next layer. Season with salt and coat with mayonnaise.
step 9 out of 11
Grate the hard cheese on a coarse grater and spread evenly over the egg layer.
step 10 out of 11
Garnish the salad as desired. I used black olives for decoration. Carefully remove the split mold, you can use the culinary ring instead.
step 11 out of 11
Serve the prepared salad with chicken, pineapple, cheese and mushrooms.

Bon Appetit!

 

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